This video shows how to throw a Hawaiian pig roast. Remember, the most important part is to drink while you prep the pig and build the fire. Just do not burn yourself or undercook it. The longer you leave it in the ground, the better it is.

Some people have asked for more detailed instructions, so here you go.

Prep the Fire:Dig a "Ranger Grave"; the hole needs to be as big as your pig plus a rucksack and then about 24 - 30 inches deep. Once the hole is done, line the bottom and sides of it with flat river rock. The rocks help to hold and direct the heat towards the pig instead of loosing it into the ground around the hole. Start the fire just like a campfire, use hard woods (Hickory, Oak, Maple) not soft woods like pine. The hard woods hold the heat better and will add flavor to the pig. You need to get a good 10 - 12 inch coal base in the bottom of the hole before you put the pig in it, so start your fire early, get it going hot, and keep it going for 5-8 hours. If you run low on wood, you can use Charcoal, but the wood is always better.

Prep The Pig:We usually use a 90 -- 110 lb pig. I have used a cleaned pig with the skin and without, one with the head and without.